There are various types of shops inside, so there is the fun of choosing. There are gathering places here and there, where you can eat takeout dishes from each shop. You can only drink from the surrounding shops, but it's a good place for a casual drink!

I visited the temporary location of Hokkaido Italian restaurant Parco Fiera in Toranomon Yokocho at Toranomon Hills in Tokyo. I was able to make a reservation for the first day's seating. The customers were mostly food enthusiasts. The course meal included 10 types of ham, all homemade. Despite various restrictions, I was able to enjoy the meal. I would like to visit their restaurant in Hokkaido as well.

At the Toranomon Hills Business Tower, there is a pop-up corner featuring collaborations with famous restaurants. This time, they teamed up with Chef Okuno, known for his outstanding Italian cuisine at "Briantea," supervised by Makki Makimoto, to create a limited-time collaboration of Italian dishes with a twist of "Aji-Pon" (flavored soy sauce) until May 2022. I was lucky to get a table during lunchtime. I had a hard time choosing between two pasta dishes, but I decided to go with the "Aji-Pon Carbonara" as Chef Okuno is known for his skills. For the appetizer, I had pickles marinated in Aji-Pon. The fusion of Carbonara and Aji-Pon was refreshing and delicious. I'm looking forward to the next pop-up corner at this place.

I had lunch at the limited-time restaurant "ajipon danran dining presented by Yoshiyuki Okuno," supervised by Makkii Makimoto, who is in charge of selecting the stores in Toranomon Yokocho. The menu was created by Roppongi La Brianza owner chef Okuno at the request of Makkii Makimoto, using Mitsukan Ajipon. It's an amazing project where Ajipon is fused with Italian cuisine. For lunch, there are two pasta dishes available, served with appetizers and homemade bread in a mini-course style. Each dish is limited to 15 servings, and reservations are not accepted. Bread is free for refills. (The evening course is a 7-course menu by reservation only.) I chose the Pappardelle with Ajipon Tomato Sauce from the two pasta options. Pappardelle with Ajipon Tomato Sauce Lunch Set 1500 yen (tax included). The homemade pasta with Ajipon mixed in was deliciously enjoyable with the tomato sauce, and the pickled vegetables appetizer had a nice fusion of Ajipon's acidity. Personally, I was delighted to be able to enjoy the low-carb homemade bread, which I imagine is the same as the one offered at Pasta MAGARI in Tsukuba (a bit far from here), and it was delicious. (I asked the staff, but they didn't know it was homemade, so this is my guess.) Normally, Ajipon is not used in Italian cuisine, so this is definitely a rare and special opportunity. I was grateful to be able to participate and to the friendly staff. I always look forward to the interesting projects at Makkii Makimoto's pop-up restaurants. I would love to participate again in the future.